DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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10-18-13 (7)


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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Once again, I created a dish out of an effort to use what I had on hand and, I must admit, I am quite delighted.  I had a bag of polenta from the bulk section at Lassen’s (a store that is a wonderland of healthy foods but 1) mixes meat & vegan items in the same cases & it can get confusing and 2) is SO FUCKING claustrophobic that I am in a mild panic the whole time I am there).  I also had some roasted beets I needed to use.  Voila!

I am a huge fan of both polenta & grits (grits being the same thing, really, but just not as finely ground).  I especially like them creamy & soft – like a porridge.  Most polenta & grits recipes have cheese in them & you can certainly add cheese but this didn’t need it.  AND – I cooked the polenta in my slow cooker while I went spinning this morning!  I came home, exhausted, to a vat of steaming, creamy polenta.  Win win!

If you are not vegan, some crumbled goat cheese on this would be divine!  Actually – they make lots of vegan cheeses that are like goat cheese or Boursin & a little bit of one of those might be a nice addition to this dish.   If you don’t like or don’t have walnuts – I think pistachios would be better, anyway – I just didn’t have any.  Oh – and polenta is naturally gluten-free.  This is a very low fat recipe but is warm & hearty & great for winter weather.  If you really want to get all cold-weather crazy – stir a small can of pumpkin puree into the polenta.   Yuuuum!

I used this balsamic glaze (below) but a balsamic reduction is VERY easy to make.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this polenta.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

This makes enough polenta to feed 4 easily.  The quantity of the toppings is up to you.

INGREDIENTS

2 cups dry polenta

8 cups vegetable stock

Beets

Walnuts (or pistachios)

Fresh thyme removed from stems

Balsamic glaze (see recipe above if you want to make it yourself)

(Adding vegan goat cheese – or any other very soft cheese) at the end with the beets & nuts would take this to the next level.  Fried sage – in place of the thyme – might also be nice.)

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DIRECTIONS

Heat the oven to 425 degrees.

I cooked my polenta in a slow cooker by simply putting the polenta & stock in there, setting it on high (cover on) and two hours later – I had a lot of creamy goodness.  If it gets too thick, add more water or stock.  If it is too thin – cook a bit longer (taking the top off accelerates this process).

OR – cook your polenta according to the package (using stock rather than water).  Stove top – this should take 30-40 minutes.

Wrap beets well in foil. You might want to drizzle a bit of olive oil in there but that is not necessary.  Place on a baking sheet and bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets and then rub off skins (use a paring knife for tough spots).

Toast the nuts in a dry pan for 2-3 minutes – stirring frequently so they do not burn.  Set aside.

Now – assemble your bowls.  Spoon in the polenta, top with beets & nuts & a drizzle of balsamic glaze & some thyme leaves.  Add cheese – if you are using some.  I did not.

Eat’m up!

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Vegan Crispy Chickpea, Caper & Lemon Pasta

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Some recipes are hard to photograph.  This one should not have been but I cannot help but feel I haven’t succeeded it translating visually how simple & delicious this is.  A few simple & easy-to-find ingredients & this is the kind of dish movie characters whip up in their kitchen late at night after a romantic dalliance.  The ratio or capers to chickpeas to lemon is kind of a matter of personal preference but I will tell you how much I used.  I LOVE lemon & I LOVE capers so – keep that in mind.

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Crispy Chickpea, Caper & Lemon Pasta

Feeds 2 well

INGREDIENTS

1/2 lb pasta

1 cup cooked (or canned) chickpeas

1/2 cup panko

1/4 cup capers

4 garlic cloves – chopped

1 TBS lemon zest

2 TBS fresh lemon juice

olive oil

S&P

Parsley and/or basil – chopped as garnish

Caperberries – as garnish (optional)

Parmesan (or vegan Parmesan) – optional but I did not use any cheese

Crushed Red Pepper – optional if you prefer some heat

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DIRECTIONS

Heat the oven to 400 degrees.

I am IN LOVE with parchment paper!  It makes clean up so easy & NOTHING sticks to it.  If you have some – line a cooking sheet with it.  Otherwise – treat the pan with cooking spray.

Toss the chickpeas, garlic, panko & capers in a drizzle of olive oil – maybe 1 TBS or so.  Bake at 400 for twenty minutes.

Cook the pasta as per box & drain.

Toss the hot pasta & the warm chickpea mixture together with the lemon zest & juice.  Add S&P to taste.  Drizzle with a bit more olive oil.  Serve garnished with the chopped basil and/or parsley & some caperberries – if you so desire.

You can add Parmesan (or vegan Parmesan) or crushed red pepper if you are of that mind.

Eat that shit up!

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

5 Comments

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

10-18-13 (7)

I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

10-18-13 (25)

Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt (or vegan mayonnaise)  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Grilled Fig & Watercress Salad with Goat Cheese, Toasted Walnuts & Balsamic Glaze

1 Comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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First of all – an update on the gorgeous Piglet.  Here she is about three weeks ago – fresh out of the shelter with epic mange.  (First two images stolen from her rescuer – Fairy Dogfather.)

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Here she is about a week later after some meds & one mange dip.  All pink & ALL bald.

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And here she is – yesterday.

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All we have been doing is steeping supermarket jarred garlic in warm water & giving her a sponge bath in it two times a day (plus a little antibiotic medication) and her fur is coming in so fast you can almost watch it grow!  She is the most incredible little girl!  I am so honored to know her.

In other news – by boyfriend (Miles) lives in Little Rock.  Sometimes, he shares some Arkansas flavor with me.  Lots of bars with great names.  Lots of bars that look like you could find trouble if you wanted it.  Maybe even a mullet or two.  Certainly a few gun racks in the parking lot.  Definitely some misplaced anti-Obamacare sentiment from a lotta folks who probably need it the most.  God bless America!  (Photos by Miles Miller.)

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And even cooler – authentic southern BBQ joynts like Bubba’s here.

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It reminds me a LOT of True Blood’s Merlotte’s!!!

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And looky what they serve up at Bubba’s!

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Looks like cold beer, fries & the charred forearm of an adult human.  Yum!

Speaking of yum – this salad is outrageous!  Easy & bursting with different flavors & lots of different textures.  Pretty, too – no?

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I have a grill on my stove & I love it enough to consider marrying it.  If you do not have one – but you like grilling things – maybe invest in a grill pan.  You don’t have to marry it.  I use my grill pan a lot, too, even though I have the real grill.   I won’t let anyone grill MEAT on my stove because it just gets disgusting fat everywhere & I don’t want that.  I have enough disgusting fat on ME – I don’t need it in the catch pan of my Viking, too.  So – if folks want to grill meat on my stove – they use a grill pan.  It also makes for pretty quesadillas – see!

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That’s my Squash Blossom Quesadilla.  As enjoyable to eat as it was to look at.

Anyway – the figs don’t HAVE to be grilled but it adds a nice look & a subtle flavor.

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These are green figs.  The ones that are purply-red inside are prettier but the green ones were all that were available so I grabbed them.  You can eat the outer skin of figs, too, so these guys can be eaten like giant grapes.

The toasting of the walnuts is a bizarrely important step in this recipe.  It changes their flavor significantly – so do not skip it.  Quantity here is really up to you so I am only going to list the ingredients I used.  You can use more or less of each to suit your taste.  Also – I used watercress but arugula or baby mixed greens would do very well, too.

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Grilled Fig & Watercress Salad with Goat Cheese, Toasted Walnuts & Balsamic Glaze

INGREDIENTS

Lots of balsamic vinegar

Watercress (or arugula or other mixed greens)

Walnuts – chopped

Figs

Goat Cheese

Olive oil

Fresh ground pepper

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DIRECTIONS

To make the balsamic glaze, boil some balsamic & then reduce it to a simmer.  Cook it down until it thickens.  It reduces quickly & 1/4 cup of balsamic produces about 2 tsps of glaze – so – keep that in mind when deciding how much balsamic to add to the pan.  If it gets too thick – add more balsamic or some water.  Set aside.  Here it is on my Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze.

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Halve the figs & brush with olive oil.  Grill for about 1 minute or until grill marks appear.

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Wash the watercress & remove any large stems.

Toast the chopped walnuts in a dry pan for 2-3 minutes (or until they become fragrant & just begin to brown a bit) being very careful not to burn them.  Set aside.

Now, simply assemble the salad with the watercress, figs, goat cheese & walnuts.  Drizzle a little olive oil over it & drizzle some balsamic glaze.  Grind fresh pepper over it liberally. Taste it & then lose all semblance of control and eat it with your hands whilst standing up. Grunting might happen.  Pleasure definitely will.

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Blue Cheese with Honey & Toasted Walnuts

2 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This isn’t really a recipe.  It is more of a suggestion.  I like blue cheese but do not adore it.  I am not a fan of honey at all.  This appetizer?  Outrageously delicious!  You just need to buy the best quality blue cheese you can find (or Cambozola or brie or Saint Andre – any strong but soft cheese you love).  I got mine at the awesome Super King – which has a pretty amazing deli meat counter with LOTS of delicious cheeses available by the pound.  They also sell walnuts for like $5.50 a pound at their MASSIVE nut counter.   Cashews are about $6 pound.  CHEAP.  I got my honey at Super King, too.

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I’m sure it came from one of the places you are not supposed to by honey from, like China, but Super King had no locally sourced honey.  Surprising because honey is used so much in Middle Easter baking (think baklava).  And – as an aside – do not think a label reading “Distributed by XXX in Glendale, Ca” means it is California honey.  It likely means they bought tons of it from China & just bottled it here.

Anyway – dry toast your nuts (pecans and almonds work, too).

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When they are fragrant & just begin to smoke but are not changing color yet (which happens fast – so watch & stir them the whole time) – remove them from the heat.  Then – just plate the cheese, drizzle lots of honey on it & sprinkle with nuts.  Serve with crusty bread & a box of wine & make yourself very happy.

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Japanese Cucumber Salad with Toasted Sesame Seeds

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Easy as can be and a nice side dish for sushi-themed meals.  I bought about 2lbs of gorgeous ahi today so brace for the sushi recipes!

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PRINT THIS RECIPE

Japanese Cucumber Salad with Sesame Seeds

INGREDIENTS

2 cucumbers (I used regular ones)

2 TBS sesame seeds (I used 1 each of black & white)

6 TBS rice vinegar (or more – to taste)

1 tsp sugar

1 tsp toasted sesame oil

2 tsp sesame oil (or just 3 tsp sesame oil if toasted is unavailable)

4 TBS scallions sliced thin & diagonally

2 TBS mint – chopped finely

S&P to taste

DIRECTIONS

In a dry frying pan, toast the sesame seeds – shaking the pan a lot & being careful not to burn them – until they begin to golden – about 4 minutes.  Set aside to cool.

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Shave stripes into your cucumbers by peeling portions & leaving others with the skin on.

Halve them & scoop out the seeds.  Using the finest blade setting on your mandolin or other slicer or with a knife – slice the cucumber into slices as thin as you can muster.  Put in a colander & toss with 1 tsp salt & let drain for 10-15 minutes.

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In a bowl – whisk the rice vinegar with the sugar & sesame oils.  An another bowl, toss the drained cucumber with the sliced scallions, mint and toasted sesame seeds.  Add the vinegar mixture & toss again.  Add S&P to taste.  Serve immediately.

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NO CARB Cauliflower Risotto with Caramelized Carrots, Saffron & Toasted Anchovy Bread Crumbs

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Let me apologize up front for the scant photography with this recipe.  My phone completely died early in the process of making this & I had no way to document the various steps.  Sorry!

Also – let me say that this dish could be made the traditional way – with Arborio rice – or the no carb way, using just grated cauliflower or it can be made the way I did it here – with about 2/3 of the recipe comprised of cauliflower but with a cup of Arborio for added texture.  I would have skipped the rice entirely but my boyfriend is a finicky eater & textures, in particular, can put him completely off things.  Having never tried a cauliflower-based risotto, I was unsure of the sturdiness of the final result, so, I added the cup of risotto rice.  As it turned out, I could have skipped it because 1) I think the cauliflower holds up well and 2) he wouldn’t eat it anyway.

In the future, I will experiment with an all cauliflower risotto & I will better document the process.  Do not be alarmed by the lack of photos here and, therefore, intimidated to try this.  It is a very easy & delicious dish!  The anchovy bread crumbs are very optional but add a nice hint of salty flavor the the sweetness of the carrots.  I used some leftover homemade artisan bread but any bread crumbs would likely work.  I just liked how chunky the homemade breadcrumbs were.

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NO CARB Cauliflower Risotto with Caramelized Carrots, Saffron & Toasted Anchovy Bread Crumbs

INGREDIENTS
1 large head cauliflower (2 heads if not using Arborio rice in the dish)

1 lb carrots

3 TBS olive oil – divided

3 TBS butter – divided

1 small onion – diced

1 cup Arborio rice (optional)

1/2 cup dry vermouth (or other dry white wine)

1 cup heavy cream

1/2 cup freshly grated Parmesan

5+ cups vegetable (or other) stock

1 tsp saffron threads

1/2 tsp white pepper

Salt to taste

1 tsp sugar

1 large tomato – diced for garnish

Fresh parsley – chopped for garnish

Parmesan (or other hard cheese) – grated for garnish

For the Toasted Anchovy Bread Crumbs

1 cup fresh breadcrumbs

1 TBS olive oil

1 TBS butter

1 TBS anchovy paste (or minced anchovies)

DIRECTIONS

For the toasted anchovy breadcrumbs

If using stale bread – pulse the cubed bread in a food processor until crumbly.

Heat 1 TBS each of olive oil & butter & dissolve the anchovy in it.  Add the breadcrumbs & stir until they begin to get browned & toasty.  I drained mine on paper towels to remove excess oil & set aside.

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For the Cauliflower Risotto with Caramelized Carrots & Saffron

Heat the stock to boiling & then reduce heat to low & simmer – covered.

Meanwhile, with the grating blade of your food processor, grate the cauliflower into rice-like shards.  Set aside.

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With the regular blade in your food processor, pulse the carrots into a near puree.

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In a large stock pot, heat 1 TBS each of olive oil & butter on medium heat & add the minced carrots.  Coat the carrots with the oil & butter then add 1/2 cup of water, 1/2 tsp salt & the sugar.  Cook, covered, for about five minutes.  Uncover and cook, stirring constantly (adding a tiny bit more olive oil if it gets too dry) until the carrots begin to brown.  Remove from heat.  Puree half of the browned carrots in a blender with 1 cup warm water.  Set both carrot elements aside.

Using the same pot you cooked the carrots in, add 2 TBS each butter & olive oil & cook the onion until translucent.  Add Arborio rice (if using) & cook, stirring constantly, for about a minute.   Whether or not you are using Arborio, add the cauliflower now and, stirring constantly, add the cup of wine & let the alcohol cooks off over high heat.  Add the carrot puree (not the browned carrot – but the puree with water added) and cook, stirring constantly, until it thickens a bit – maybe a minute.

Add 1/2 cup of hot vegetable stock and stir it often – until the liquid is absorbed.  Repeat this process until all but about 1 cup of broth is incorporated.

Mix in the remaining browned carrots (reserving a small amount for garnish – if desired), the saffron threads, white pepper, the Parmesan & the heavy cream.  Add small amounts of the remaining broth to thin the risotto to the consistency you like.

Serve immediately topped with the remaining carrots (if you reserved some), diced tomatoes, fresh parsley & more grated cheese & the toasted anchovy breadcrumbs.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

This is a light & pretty tasty little salad.  The ratio of Brussels Sprouts to feta is kind of up to you but I recommend going very easy with the feta (because it easily overpowers) and heavy with the toasted pecans.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

INGREDIENTS

1 lb Brussels Sprouts

1 cup (or more) pecans – chopped

1/4 cup lemon juice

3/4 cup olive oil

feta cheese – crumbled small

Parmesan cheese – shaved very thin (a microplane is nice here)

S&P to taste

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DIRECTIONS

Blend the olive oil & lemon juice & add some S&P.  Taste it & adjust the ratio of lemon to oil to suit your taste.

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Toast the pecans in a dry pan until fragrant.  Be careful not to burn them.

Shave the Brussels Sprouts with the slicer blade of your food processor or cut them very thin with a knife.

Toss the Brussels Sprouts with toasted pecans, a little feta & some of the dressing.  Shave Parmesan on top.  Voila!

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Valentine’s Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce AND a Beet & Watercress Salad with Edamame

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Valentine’s Day.  A perfect excuse for magenta food items.

I love beets and I am always surprised when people say they hate them – mostly because beet salads are such a common thing on menus.  That alone suggests they are popular but whenever I am questioning a person who claims to eat everything about whether they eat the most controversial foods (mushrooms, eggplant, seafood, garlic, peas, Brussel sprouts & beets) – I often get a negative response to all of those – including beets.

Anyway – I think they are wonderful and I love their vibrant color.  One note – if you eat these bright red vegetables – your subsequent visits to the restroom could be alarming.  All that pigment in the beets will go right through you and you might look into the toilet bowl & fear you are bleeding to death.  You are not.  Just FYI.

Another thing – beets WILL dye your clothes & hands – so – wear dark clothing or an apron when working with them.   Also – the cavatelli, the sauce & the salad all call for roasted beets.  So – roast a whole bunch at once – and roast some garlic along with them.  And lastly – cook the cavatelli within a few hours of making them.  I let mine sit out too long & I think they suffered for it.

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First – the salad.

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Beet & Watercress Salad with Edamame

INGREDIENTS

Roasted beets

Watercress

toasted pecans

goat cheese – crumbled

red onion – shaved VERY thin

edamame

1/2 cup olive oil

1 TBS apple cider vinegar

1 tsp honey

1 tsp Dijon

S&P to taste

Blend the last five ingredients for the dressing.

Halve the beets (tossed in olive oil) & roast at 450 for 45 minutes or until done.

Toast the pecans in a dry frying pan until fragrant – being careful not to burn them.

When the beets are done, cool them & slice or cube them up & toss with some dressing.

Arrange the ingredients on plates & add more dressing.

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Valentine’s Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce

INGREDIENTS

For the cavatelli

2 cups flour

3 TBS olive oil

2 eggs

2 TBS water

1 tsp salt

1 large roasted beet

DIRECTIONS

Halve the beet (tossed in olive oil) & roast at 450 for 45 minutes or until done.

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Puree the beet with all the other ingredients – except the flour – until the beet is completely broken up.  At this point – I put the flour & beet puree in my bread machine & let it do the dirty work of kneading the dough.  You could probably pulse the flour into the food processor in increments.  Or – create a flour well on a counter or in a bowl & blend into a dough.  Knead it until it is smooth & pliable.

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In sections, roll the dough into snakes & then cut into 3/4 inch chunks & roll into little hot dog shapes.

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Check out this woman (at about 2:00) and how she rolls out the cavatelli.

I rolled mine on a gnocchi board.

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For the beet & caramelized fennel sauce

INGREDIENTS

1 fennel bulb – shaved or sliced very thin – dilly parts saved for garnish

1 tsp salt

1 tsp fresh rosemary

1 TBS olive oil

3 shallots – chopped

4 roasted beets (tossed in olive oil and roasted at 450 for 45 minutes or til done)

4 roasted garlic cloves (roasted with the beets but removed from the oven after about 30 min)

1 tomato – quartered

4 oz goat cheese

3 oz cream cheese (or more goat cheese)

Fresh parsley – chopped

Fresh grated Parmesan or other hard cheese

S&P to taste

DIRECTIONS

Roast the beets & garlic.

With a mortar & pestle, grind the rosemary into 1 tsp salt.

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Heat 1 TBS olive oil & cook the shallots & fennel for 5-7 minutes – or until browned.  Add the rosemary salt.

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In a food processor – blend the roasted beets, roasted garlic, caramelized fennel & shallots, tomato, goat cheese, cream cheese and S&P to taste.  Add water if it is too thick.

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Cook the cavatelli in boiling water until they all float to the top.  Drain them & toss with the sauce.  Garnish with more crumbled goat cheese and grated Parmesan & chopped parsley and/or the dilly part of the fennel.

Enjoy!  And have a happy Valentine’s Day!

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